Hygiene management × Classification Details: Seafood Processing Workers
28 jobs found.
Horse mackerel dried fish manufacturing worker
This occupation manufactures dried fish using horse mackerel as raw material through processes such as pre-processing, salting, and drying.
Arabushi manufacturing worker
A job that manufactures dried fish called arabushi by steaming/boiling, smoking, and drying the back fillets of fish.
Sand lance processing worker
A job that processes sand lance through washing, preprocessing, seasoning, boiling and steaming, drying, packaging, etc., into tsukudani or kettle-boiled products.
Sardine Rice Bran (Nuka) Pickler
A profession that processes sardines by pickling them in rice bran and salt-based seasoning liquid, fermenting and aging them to impart flavor and enhance shelf life.
Herring roe processor
Occupation that processes herring eggs (kazunoko) by washing, desalting, sorting, and preparing them for packaging and shipping.
Katsuo tsukudani manufacturing worker
This occupation produces tsukudani by slowly simmering bonito with soy sauce and sugar to enhance preservability. It handles the entire process from raw material preparation to boiling, seasoning, sterilization-filling, and packaging.
Bonito Bone Removal Worker
Specialized job that carefully removes bones one by one from fresh bonito fish to prepare it for shipment as a product.
Smoked Seafood Manufacturing Worker
A job that sorts and pre-processes seafood to manufacture processed products such as frozen, salted, smoked, and canned items. Hygiene management and quality control are important.
Dried Seafood Manufacturing Worker
A profession that manufactures highly preservable dried seafood by washing and filleting seafood, and through processes such as salting, seasoning, and drying. Hygiene management and quality control are emphasized.
Fish sausage manufacturing worker
A profession that manufactures fish sausages by adding seasonings to fish surimi and performing processes such as forming, heating, and packaging.